In my search for a good Guinness-clone recipe for brewday tomorrow, I came across a number of recipes that looked interesting. I ended up synthesizing them into the recipe below, and would love some critiques or adjustments! I ended up tweaking it in order to get the OG/FG/ABV numbers closer to the actual numbers for Guinness, and adjusted the IBUs to get closer to the 40 IBU figure I've seen for Guinness (but different calculators seem to give IBUs between 35 and 50 for this recipe, so I don't know exactly where it ends up...). It will be done as a 10gal batch, and I may do the souring technique for 5 gallons of that.

I would suggest upping the percentage of roasted and dropping the percentage of flaked, perhaps a full pound of roasted and 1.25 # of flaked. Pale, flaked and roasted ratios for Guinness style seem to be either 80:10:10 which is what I have used and some are 70:20:10. Information I've seen over the years along with anecdotal evidence puts the IBUs at ~36.